Seyedmahdi Ojagh | Antimicrobial Food | Best Researcher Award

Dr. Seyedmahdi Ojagh 🎓 is an Associate Professor specializing in Seafood Processing 🐟 at the Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources 🌿, Iran. With over a decade of experience in teaching and research, he has contributed extensively to food packaging innovations and seafood safety 🧪. Dr. Ojagh has authored more than 120 articles 📄 and holds 3 patents on biodegradable and antimicrobial food coatings 🔬. He is also the manager of the Utilization and Cultivation of Aquatics Journal 📘 and has earned recognition among the top 1% of ISC researchers 🌟.

Publication Profiles

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 Education & Experience 

🎓 Education:

• 📘 Ph.D. in Fisheries Products Processing – Tarbiat Modares University (2006–2010)

• 📗 M.Sc. in Fisheries Products Processing – Tarbiat Modares University (2003–2005)

• 📕 B.Sc. in Fishery – Mazandaran University (2000–2003)

🧑‍🏫 Work Experience:

• 👨‍🏫 Associate Professor, University of Tehran (from February 2011)

• 🧑‍🔬 10+ years teaching experience at Gorgan University

• 🎓 Supervised 21 Master’s and 9 Ph.D. theses

• 🧾 Published 120+ articles & 3 patents

• 🏢 Head, Seafood Processing Department, Gorgan University (2012–2018)

• 📘 Manager, Utilization and Cultivation of Aquatics Journa

Summary Suitability For The Award

Dr. Seyedmahdi Ojagh, currently serving as an Associate Professor in Seafood Processing at the Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, stands out as a highly deserving candidate for the Best Researcher Award. With a stellar academic background including a Ph.D. and M.Sc. in Fisheries Products Processing from Tarbiat Modares University, and a B.Sc. in Fishery from Mazandaran University, he has built an exceptional scholarly and research portfolio over the past two decades.

 Professional Development

Dr. Ojagh’s professional journey is marked by pioneering work in biodegradable and antimicrobial food packaging solutions 🧫. As a department head and research supervisor, he has mentored numerous postgraduate students 🎓, cultivating innovation in seafood safety and sustainable packaging. He actively engages in conferences and knowledge-sharing platforms, both nationally and internationally 🌍. His patented technologies reflect a deep commitment to improving seafood preservation using natural compounds 🌱. In his editorial role, he fosters academic rigor and publication ethics 📚. Through persistent research and academic service, Dr. Ojagh continues to impact food science and fisheries education across Iran 🐟💡.

 Research Focus 

Dr. Seyedmahdi Ojagh’s research focuses on seafood processing, particularly in developing natural and biodegradable food packaging solutions 🧴. His work integrates food safety 🛡️, antimicrobial technology 🧫, and sustainability 🌿. Using chitosan, probiotics, and essential oils, he innovates coatings that extend shelf life and enhance food quality 🐠. His exploration of gelatin extraction and edible films demonstrates a fusion of microbiology and materials science 🔍. Dr. Ojagh’s research addresses environmental concerns by reducing plastic use through green alternatives 🍃. His contributions are critical in improving public health and advancing eco-friendly practices in the seafood and aquaculture sectors 🌊.

 Awards & Honors 

• 🌍 Listed in the Top 1% of ISC Researchers in the Islamic World (2019, 2020)

• 🧑‍🏫 Recognized as Top Teacher at Gorgan University (2017)

• 🎓 Honored as Top Ph.D. Student at Tarbiat Modares University (2010)

Publication Top Noted

• 🐟 Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout – 1291 citations, 2010

• 🌿 Development of a novel biodegradable film from chitosan and cinnamon essential oil with low water affinity – 1065 citations, 2010

• 🧪 Antioxidant-antimicrobial κ-carrageenan films with Satureja hortensis EO – 491 citations, 2013

• 🎣 Chitosan–gelatin composite vs bilayer film on refrigerated trout – 323 citations, 2013

• 🧴 Whey protein edible film with cinnamon EO – 210 citations, 2014

• 🌞 TiO₂ nanoparticles in fish gelatin/agar film – UV barrier properties – 188 citations, 2016

• 🍋 Nanoencapsulation of lemon EO in Chitosan-Hicap system (Part 1) – 145 citations, 2018

• 🐠 Bioactives from fish byproducts – food & health benefits review – 137 citations, 2017